COCONUT CHICKEN & SHRIMP
I was looking for an easy-breezy snack, so I created this recipe based on two fast-food staples. It quickly became a family favorite, particularly alongside the dipping sauce..
—Susan Seymour, Valatie, NY
Prep: 30 min. • Cook: 5 min./batch • Makes: 6 servings
- 1 cup all-purpose flour
- 1 cup lime-flavored seltzer water
- 1 tsp. ground ginger
- 1 tsp. salt
- 1 tsp. pepper
- 2 ½ cups sweetened shredded coconut
- 1 ¼ cups panko (Japanese) bread crumbs
- 1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined
- 2 boneless skinless chicken breasts (6 oz. each), cut into ¾-in. cubes
- Oil for deep-fat frying
- Salt and pepper to taste, optional
- MAUI MUSTARD
- 1 can (8 oz.) crushed pineapple, well drained
- ½ cup red pepper jelly
- 3 Tbsp. stone-ground mustard
- 1. In a shallow bowl, whisk together the first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with the chicken.
- 2. In an electric skillet or deep fryer, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper.
- 3. For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.
1 serving: 659 cal., 31g fat (14g sat. fat), 123mg chol., 735mg sod., 69g carb. (39g sugars, 4g fiber), 29g pro.
In the mood for just seafood? Skip the chicken and use more shrimp.